Vegetable Stir-Fry With Cashew & Chilli Recipe

Name: Vegetable Stir-Fry With Cashew & Chilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons water; 1 teaspoon garlic, crushed; 100 g broccoli; 100 g cauliflower; 50 g mushrooms; 2 carrots, sliced; 2 red capsicums, sliced; 125 g red cabbage, sliced; 125 g snow peas; 50 g sweet baby corn; 1 tablespoon sweet chili sauce; ½ cup roasted cashews

Servings: persons

4 tablespoons water
1 teaspoon garlic, crushed
100 g broccoli
100 g cauliflower
50 g mushrooms
2 carrots, sliced
2 red capsicums, sliced
125 g red cabbage, sliced
125 g snow peas
50 g sweet baby corn
1 tablespoon sweet chili sauce
½ cup roasted cashews

1
Heat water in wok or non-stick frypan and stir-fry crushed garlic and carrot over high heat, 2 to 3 minutes.
2
Add all other veges (cut the broccoli and cauliflower into florets)and stir-fry until just tender.
3
Stir in sweet chilli sauce.
4
Scatter with cashews and serve with steamed rice or cooked noodles.
5
Notes for Variation: For a chicken stir-fry, add 2 thinly sliced chicken fillets at the same time as the carrot.
6
For more spice, add a teaspoon of chopped dried chilli or 1/4 tsp of chilli powder at the time you add the crushed garlic and carrot - watch out, it is hot!

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons water, 1 teaspoon garlic, crushed, 100 g broccoli, 100 g cauliflower, and more.

Yes, Vegetable Stir-Fry With Cashew & Chilli falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Stir-Fry With Cashew & Chilli

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